Does this dish have a name?

Playing around in the kitchen tonight, I made the following dish:
1/2 stick of butter
2 medium onions, chopped
6 cloves of garlic, chopped
3 medium carrots, sliced thin
1 cup chopped celery
I sweated the above in my cast iron, enameled Dutch oven, then added:
5 cups chicken stock
1 tsp black pepper
1 Tbsp paprika
1/2 cup chopped fresh parsley
Heated to a boil, turned town to simmer, added 6 chicken thighs, cooked on stove top for 15 minutes, then placed the covered pot in the oven for 45 minutes at 275 DegF.
Returned to stovetop, removed the chicken and added a milk & flour mixture to thicken. I then stirred in a batch of cooked, home made noodles. Served the noodles and chicken accompanied by a loaf of home made rye bread and a bottle of 2008 Ziegler Pinot Gris (Alsace). Nice dinner. I know I didn't invent something new, but have no idea if such a dish has a name.
EDIT: In retrospect, I think browning the chicken in the butter would have been a better first step, followed by a white wine deglaze.

I'd call it chicken stew...

A lot of what you have there, I think, goes into one version of chicken and dumplings. If you want to do a repeat you might give that a try. For me the "dumplings" are a comfort food, something my grandma made and I loved when I was in the single digits of age.

The easy version of dumplings -- just get some Bisquick, add water to make standard biscuits, plop the dough so it is floating on top of the stew, and finish it in the oven.

My grandma's dumplings looked like hen eggs and were white. I don't think I've ever found a recipe for what she did but the bisquick tastes pretty similar. The bisquick is random shapes and sometimes you can form a continuous crust across the top of the stew, but that doesn't taste as good, and puts you into "chicken pot pie" territory.

In some cultures (PA Dutch?) there are large noodles which are called "dumplings" so by that definition you DID make Chicken and Dumplings.

[Jenise]

I'd call it chicken stew...

In some cultures (PA Dutch?) there are large noodles which are called "dumplings" so by that definition you DID make Chicken and Dumplings.

Was just going to point that out. The flat noodle variety seems to be common in the south. At least, you can buy them in the pasta section called "dumplings". I brought a box home from my last trip to Florida or Georgia, can't remember which it was.

Dumplings my Grandma made were the 'drop-biscuit' sort (in N. Georgia). In fact, only in restaurants in the South have I ever seen the noodle type.

Thanks - I was thinking of making dumplings, the drop biscuit type like my Mom used to make, but I've had a fascination with my pasta maker lately. I used the fettuccine cutter, but made them short, about 2-3 inches long, and thicker.

Sounds good, whatever it's called!

Well, Jenise, growing up in the South I only saw the "fat" kind of dumplings, and the first time I saw "noodle" dumplings was in a store in NJ -- where the packages were decorated with Pennsylvania Dutch barn decorations. So our experiences differ.

I tried to see if I could clarify things with the Wiki. It is quite a lengthy read, but the only entry under "dumplings" that I could find that look like noodles were from the Allegheny region of Pennsylvania. ??

http://en.wikipedia.org/wiki/Dumpling

[Jenise]

Well, Jenise, growing up in the South I only saw the "fat" kind of dumplings, and the first time I saw "noodle" dumplings was in a store in NJ -- where the packages were decorated with Pennsylvania Dutch barn decorations. So our experiences differ.

I tried to see if I could clarify things with the Wiki. It is quite a lengthy read, but the only entry under "dumplings" that I could find that look like noodles were from the Allegheny region of Pennsylvania. ??

http://en.wikipedia.org/wiki/Dumpling

My friend Al (short for Adeline) used to make hers flat style. She was Italian, and grew up in Indiana. Traci Michaelson also makes flat rolled dumplings, and she's from Texas. Wonder where the box I have downstairs came from? Hold on...a HA! McLib's Southern Dumplings. They are made in South Carolina. Oh, and here's a curious thing, below the product name is this enticement: "Recipes for Chicken and Dumplings, Lasagna and Peach Cobbler on back of label." !!!! These guys are about 1 and a quarter inches wide, and five to six inches long.

Well, Jenise, that proves a point -- but then everyone who grew up in the south had his own "microclimate" there, the local subculture, and I didn't see it in my own family, or in Virginia "traditional style" restaurants.

It has occurred to me that the Spaetzle that I like so much are kind of a hybrid between dumpling and noodle.